hot chocolate ice cream

over the holidays, we went to visit the geek's family on the east coast. i came home with a large canister of hot chocolate mix in my suitcase.

the geek's grandmother originally received it as a gift. she wasn't sure what to do with so much hot chocolate mix so she gave it to the geek's mom. his grandma just brought it over one day, she didn't try to regift it, in case you're wondering. well the geek's mom offered it to me, and though it weighed a ton, who was i to turn down free chocolate in any form?

so here i am, the third owner this large canister has seen. i am determined to be it's last owner and to put it to good use.

while i could just add a scoop to my morning coffee or declare hot cocoa the official drink of our household, i wanted to do something different. like a hopeful matchmaker, i have been pairing hot chocolate with other desserts in my mind for a while...hot cocoa panna cotta? the texture of panna cotta kinda weirds the geek out. hot chocolate cream pie? the geek is not a fan of pie crust. just as i was about to resign myself to a mug of cocoa with every meal, i remembered a seasonal ice cream i had last winter. hot chocolate ice cream. the geek loves ice cream. we have a winner.

an added bonus- i can check something off my 2013 list of things to do! yay!


adapted from jeni's splendid ice cream base/blank canvas/sweet cream recipe which is posted on a few sites with slight variations.

unless you have a super-snazzy-no-freezing-required ice cream maker, be sure to freeze your canister ahead of time (following the manufacturers instructions.) this recipe requires that the mixture be refrigerated for 4 hours; for the quicker ice bath method, see original directions on food52.

equipment
ice cream maker or kitchen aid attachment
4-quart sauce pan
whisk
1 1/2 quart freezer safe container

ingredients
2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
3 tablespoons light cream cheese, softened to room temperature
1/8 teaspoon fine sea salt
1 1/4 cup heavy cream
2 tablespoons light corn syrup
2/3 cup sugar
4 tablespoons hot chocolate mix (i used a 'just add milk type' rather than one that calls for hot water)
mini marshmallows or bits (optional topping)

directions

• in a small bowl, create a slurry of 2 tablespoons of milk with the cornstarch.
• in a large bowl, combine cream cheese and salt. whip until smooth.
• in a 4-quart sauce pan, bring milk, cream, sugar and light corn syrup to boil over medium-high heat. boil for exactly 4 minutes. the milk will bubble up, so keep an eye on it and mix occassionally.
• remove from heat and gradually mix in slurry.
• return to heat and bring to boil until thickened, about 1-2 minutes.
• add about a 1/4 cup of the hot milk mixture to the cream cheese and whisk until completely smooth. whisk in the remaining milk mixture. whisk in the hot chocolate mix.
• cool mixture slightly and cover with plastic wrap, placing the plastic wrap directly on the surface of the mixture to avoid a 'skin' from forming.
• refrigerate 4 hours (or overnight).
• once chilled, transfer the mixture to your ice cream maker and follow the manufacturer's directions.
• once your ice cream is done, transfer to a freezer safe container and freeze until firm.
• to serve, allow to rest at room temperature for 5-10 minutes before scooping.